Braised Chicken Sausages

Serve with Whole Wheat Skillet Lasagna and Escarole Salad.


  • 2 pounds fresh chicken sausage
  • 2 cups chicken stock
  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 medium red onion, sliced


Put all the ingredients in a large high-sided sauté pan. Bring to a boil, reduce the heat to medium-high and cook until the stock has evaporated and a glaze has formed.

With tongs, toss the sausages with the onions and serve.

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